Asparagus cream soup
25 grams of butter
350 grams of asparagus with cut off stem ends, if necessary, and buds
3 shallots, cut into slices
2 garlic heads, dividend into cloves
700 milliliters of vegetable broth, preferably fresh
Crispy bread for serving
Preparation: asparagus buds are seared in a mix of melted butter and vegetable oil on a frying pan until they become soft. Then they are taken out of frying pan. Asparagus stems are put in frying pan, shallots and garlic are added and fried for 5-10 minutes until soft, but not too brownish. Spinach is added, broth is poured over everything and meal is being further cooked. When the mixture starts boiling, it is taken away from the stove and blended. Spices are added according to taste. If the mixture seems too thick, hot water is added. It served by topping over with seared asparagus buds and crispy bread that is sprinkled with olive oil.